Best 2 Low Carb Mexican Chicken Soup Recipes

Craving a hearty and flavorful soup without sacrificing your low-carb goals? Look no further than this Low-Carb Mexican Chicken Soup! This tantalizing dish is packed with bold Mexican flavors, tender chicken, and a symphony of crisp vegetables, all simmered in a luscious tomato-based broth. Say goodbye to bland, boring soups and embrace the vibrant taste of Mexico with this satisfying and guilt-free recipe.

In this article, you'll find a collection of delectable low-carb Mexican chicken soup recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to a variety of tastes and dietary preferences. Whether you're a fan of classic Mexican flavors or prefer a more modern take on this timeless soup, you're sure to find a recipe that hits the spot.

Let's cook with our recipes!

LOW-CARB MEXICAN CHICKEN SOUP

Low-Carb Mexican Chicken Soup image

Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.

Provided by VTOtter

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 18

Ingredients

4 cups water
4 cups chicken broth (such as Swanson®)
12 ounces skinless, boneless chicken breast
1 head cauliflower, chopped, divided
4 stalks celery, chopped, divided
¼ sweet onion (such as Vidalia®), coarsely chopped
4 cloves garlic, minced
3 teaspoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 bay leaves
15 ounces canned black soybeans, rinsed and drained
1 cup sliced fresh button mushrooms
1 cup fresh white baby corn
¼ cup roasted red peppers, sliced into strips
¼ cup lime juice

Steps:

Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
Remove chicken and shred with 2 forks.
Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Mexican Chicken Lime Soup (Low Fat and Low Carb!) image

This mexican inspired soup is filling, delicious and low in fat and carbs! You can also add rice, corn or beans and top it with slices of avocado to make it a heartier meal, if you prefer. I found this recipe online and doubled the chicken to meet my diet. Enjoy!

Provided by BuckeyeSara

Categories Mexican

Time 1h10m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno (seeds removed)
3 garlic cloves
1 1/2 lbs chicken breasts
8 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 teaspoon oregano
1 1/2 teaspoons cumin
1 medium lime
1/2 bunch cilantro
salt, to personal taste

Steps:

Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

Nutrition Facts : Calories 315.8, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1355.9, Carbohydrate 8, Fiber 1.1, Sugar 2.3, Protein 31.4

Tips:

Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good options include bell peppers, onions, carrots, celery, and tomatoes.
Don't be afraid to experiment with different spices. Mexican cuisine is known for its bold flavors, so don't be afraid to add a little spice to your soup. Some good options include chili powder, cumin, and paprika.
Use a low-carb tortilla or bread as a topping. This will help you keep the carb count down while still enjoying the flavors of Mexican cuisine.
Serve the soup with a dollop of sour cream or guacamole. This will add a creamy richness to the soup and help to balance out the flavors.

Conclusion:

Low-carb Mexican chicken soup is a delicious and healthy way to enjoy the flavors of Mexican cuisine. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a low-carb meal, give this soup a try. You won't be disappointed!